Frozen Pineapple Custard

One pint of milk and two eggs. Beat the yolks with two-thirds cupful of sugar and stir into the milk, then heat it to nearly the boiling point, stirring all the time. When cold add one cupful of sweet cream and the beaten whites of the eggs. Place in the freezer and turn till almost solid, then stir in one small pineapple grated which has stood an hour in one cupful of sugar. Adelaide R. Covert.